One Pot Lemon Butter Dijon Chicken and Risoni


One Pot Lemon Butter Dijon Chicken and Risoni

Pan-seared dijon chicken with lemon butter, cooked together with risoni for an all-in-one dinner

Time: 1 hour

Serves 6


  • 3 tablespoons The Good Grocer Collection extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, chopped
  • 2 small shallots, chopped
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • Salt and pepper
  • 900g chicken breasts or thighs
  • 3 tablespoons salted butter
  • 1 lemon, sliced
  • 1 1/2 cups risoni
  • 3 cups low sodium chicken stock
  • 2 cups chopped kale
  • chopped fresh dill, for serving


  • 170g feta cheese
  • 1/4 cup plain Greek yoghurt.
  • 1 clove garlic, grated
  • juice from 1 lemon
  • 1/4 teaspoon smoked paprika


  1. Preheat oven to 200° C
  2. In a bowl, mix 2 tablespoons olive oil, Dijon mustard, 3 cloves garlic, 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
  3. Heat 1 tablespoon olive oil in a large oven-safe deep fry pan with high sides over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the pan.
  4. Add the risoni, 1 shallot, and 1 clove of garlic. Cook until the risoni is toasted, about 2 minutes. Add the stock, kale, and 2 tablespoons lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left back into the pan. Bake, uncovered for 15 minutes or until the chicken is cooked through.
  5. Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, if desired, thin with additional lemon juice.
  6. Serve the chicken and risoni topped with the feta sauce and dill.

Recipe by Half Baked Harvest